Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Stuffed Acorn Squash

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

     Stuffed Acorn Squash Empty Stuffed Acorn Squash

    Post by Lobo Sun 24 Jan 2016, 10:18 pm

     Stuffed Acorn Squash Img48l
    Stuffed Acorn Squash
     Stuffed Acorn Squash Translucent
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    Prep Time: 15 minutes
    Cook Time: 100 minutes
    Servings: 6
    Serve this hearty side dish alongside roasted pork or the holiday turkey. It also makes a delicious vegetarian entrée, paired with a tossed green salad.






    • 71

    Ingredients:


    • 1 1/2-lb. loaf country-style bread, cut into
        3/4-inch cubes
    • 6 acorn squashes, each about 1 lb.
    • Salt and freshly ground pepper, to taste
    • 3 Tbs. unsalted butter
    • 2 small yellow onions, chopped
    • 3 garlic cloves, chopped
    • 3/4 tsp. freshly grated nutmeg
    • 1/3 cup chopped assorted fresh herbs, such
        as sage, thyme and oregano
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 1 cup dried cranberries
    • 2 cups chicken stock
    • 2 Tbs. extra-virgin olive oil

     Stuffed Acorn Squash Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Position a rack in the lower third of an oven and preheat to 350°F.

    Spread the bread cubes out on a baking sheet. Bake, stirring occasionally, until the bread is dry and crispy, 25 to 30 minutes. Transfer the pan to a wire rack and let the bread cool completely. Transfer to a large bowl and set aside.

    Increase the oven temperature to 375°F.

    Cut the stem end off each squash. Using a spoon, scoop out the seeds and pulp from the center and discard. Cut a thin slice off the bottom end of each squash to create a level surface. Season the squash cavities with salt and pepper. Stand the squashes upright in a 9-by-13-inch baking dish.

    In a large sauté pan over medium heat, melt the butter. Add the onions and sauté until soft, about 10 minutes. Add the garlic, salt and pepper and cook until fragrant, about 1 minute. Stir in the nutmeg and the assorted fresh herbs. Add the onion mixture to the bowl with the bread. Add the parsley and cranberries and stir to combine. Stir in 1 1/2 cups of the stock. Spoon the stuffing into the squash cavities, mounding a small amount on the top.

    Pour the remaining 1/2 cup stock into the baking dish. Bake until the squashes are tender when pierced with a fork and the stuffing is browned, 1 to 1 1/4 hours. If the stuffing begins to brown too quickly, cover the squashes loosely with aluminum foil. Remove the squashes from the oven, drizzle each with 1 tsp. olive oil and serve immediately.
    Williams-Sonoma Kitchen.

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